I love to make these Strawberry Scones as a tasty treat for Valentine's Day Brunch. The fresh berries and chocolate chips bring the flavor of a chocolate-covered strawberry in a baked treat.

And they have the perfect pillowy soft center with a nice crisp exterior. The extra chunky sanding sugar also adds a nice crunch and is a must in my opinion.
Ingredients
These Strawberry Scones start the way the best bakes do, with butter, flour, and sugar. All typical ingredients. The important one here is the sour cream. It helps to keep the final product super supple and tender and is a key ingredient to making THE BEST scones.
Sour cream acts like a tenderizer to flour and helps the gluten not overdevelop when worked into a dough. This is great for things like scones, so you can fold the dough a few times to create layers, but not get a tough dough.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
First, form the basic scone dough. Place all the dry ingredients into the bowl of a stand mixer and stir together the sour cream and egg. Blend the butter into the dry ingredients until it clumps in your hand, then add the wet ingredients and mix just until it begins to form a shaggy dough.
Then add the strawberries and chocolate chips and only mix for 10 seconds. No more or the strawberries will release too much liquid. Turn the dough out onto a well-floured surface and fold it 3-4 times to create some layers.
After you have folded the dough, press it out to about 1-1 ¼ inch thick if you would like to cut shapes out with cutters. If you would just like to cut triangles, separate the dough into two circles and cut each into 6 pieces. Then place them on a tray and chill them for 30 minutes in the freezer.
Just before baking, brush them with some heavy cream and dust them with chunky sanding sugar or sugar in the raw. This gives the cooked scones an extra crunch.
Bake till golden brown around the edges and the middles have no giggle to them. And if you are serving them for brunch, why not have some bubbly with them, it's a perfect compliment.
Notes & Tips
If you gather and prep all of your ingredients before you start to make this recipe, it should only take about 5 minutes to mix together. And while you could make it totally by hand, this mixer just speeds up the process so greatly, it's worth it. I mean, you'll have to wash a bowl either way.
You can quickly overwork the dough once the wet ingredients are combined and the strawberries so tread lightly. It should only take 30 seconds to blend in the egg/sour cream, and 10 seconds once the strawberries have been added.
Once you have turned the dough out of the bowl, press it out and fold it in half, 3-4 times. This is why you don't want to overwork the dough in the bowl, and it creates fluffy layers in the scones too.
I like to cut this particular recipe into hearts because I tend to really only make them to celebrate valentines day.
But you can make them any time and still cut hearts for loved ones, or simply cut the dough into two balls. Press them out into rounds, and cut the circle in 6, giving you 6 triangles. You can then bake them in the round, or separated, whichever you prefer.
Once baked, these scones are really best the day they are cooked and the next day. But after 24 hours, because of the fresh berries, they should be stored in the fridge. Reheat them in a toaster oven or 350˚F oven for about 5 minutes to make them like fresh from the oven.
If you will not eat 12 scones before they are no longer at their peak, after the 30-minute chill in the freezer, you can place the cut scones in a zip-top bag and freeze until ready to eat. Follow the same baking instructions, but know they may take 2-3 more minutes to bake.
Substitutions
If you would like to make these scones gluten-free, I like this alternative flour best for baking.
While sour cream is the best option for making scones, the best substitution if needed is to use plain yogurt. Not Greek yogurt, but just plain yogurt.
If you'd like to leave the fruit out of this recipe and make plain, or just chocolate chip scones, add ¼ cup of sour cream to the recipe. The recipe is also great perfumed with any citrus zest you like.
I use clear sanding sugar for the topping because I bought a big container of it and always have it around. But you could also use sugar in the raw that has a bit of a brown color to it if you have it around. The large-grain sugar is all that is important.
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📖 Recipe
Strawberry Scones
These Strawberry Scones are a tasty treat for Valentine's Day Brunch, they have the flavor of a chocolate-covered strawberry in a baked treat.
Ingredients
- 2 ½ cups All-Purpose Flour
- ½ cup Granulated Sugar
- 1 ½ teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt, Morton’s
- 1 large Egg
- ½ cup Sour Cream
- 12 tablespoons (1½ sticks) Unsalted Butter, cut into 1-inch cubes and frozen
- 1 cups Strawberries, diced
- ½ cup Chocolate Chips
- 2-3 tablespoons Heavy Cream, for brushing
- ¼ cup Sanding Sugar or Large Crystal Raw Sugar
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, baking soda, and salt.
- Mix on low for 10 seconds just to combine.
- Lightly whisk together the egg and sour cream. Set aside.
- Add the cold butter to the mixer bowl and run on low speed to start, then work up to medium low until the butter is worked in and holds together when squeezed in your hand.
- Pulse in the egg/sour cream mixture until just before the dough forms a ball, 30 seconds. It should just start to cling to the paddle.
- Place the strawberries and chocolate chip in the bowl, and pulse for 10 more seconds, just until mixed in but not smashing the strawberry pieces.
- Divide the dough in half and place one dough portion on a well floured surface. Fold it a couple of times to bring it fully together.
- Press it into a 6-inch round, about ¾ to 1 inch thick.
- Cut the round into 6 wedges. You can also pat all the dough out into a 12-inch rectangle, cut some into hearts using cookie cutters if you like, then press the leftovers into a disk and cut into wedges.
- Arrange the wedges in the round, about 1 inch apart on the prepared baking sheet.
- Repeat with the second dough portion.
- Place the tray of scones in the freezer for 10-15 minutes, till firm, or freeze till fully set, on the pan, then place in a zip top bag for later use.
- Brush the scones with some heavy cream and dust with the sanding sugar.
- Bake until golden, 15-20 minutes.
- Cool on the baking sheet for 5 minutes, then transfer the scones to a wire rack to cool to room temperature.
- Serve the scones warm or at room temperature. Optionally with a spoon of fresh whipped cream and a berry as desired.
- The scones are best eaten the same day. Store leftovers in an airtight container in the fridge for up 3-4 days.
- Cut scones can be stored in the freezer for up to 3 months and baked from frozen, they make take an additional 2-3 minutes to bake.
Notes
Notes & Tips
If you gather and prep all of your ingredients before you start to make this recipe, it should only take about 5 minutes to mix together. And while you could make it totally by hand, this mixer just speeds up the process so greatly, it's worth it. I mean, you'll have to wash a bowl either way.
You can quickly overwork the dough once the wet ingredients are combined and the strawberries so tread lightly. It should only take 30 seconds to blend in the egg/sour cream, and 10 seconds once the strawberries have been added.
Once you have turned the dough out of the bowl, press it out and fold it in half, 3-4 times. This is why you don't want to overwork the dough in the bowl, and it creates fluffy layers in the scones too.
I like to cut this particular recipe into hearts because I tend to really only make them to celebrate valentines day.
But you can make them any time and still cut hearts for loved ones, or simply cut the dough into two balls. Press them out into rounds, and cut the circle in 6, giving you 6 triangles. You can then bake them in the round, or separated, whichever you prefer.
Once baked, these scones are really best the day they are cooked and the next day. But after 24 hours, because of the fresh berries, they should be stored in the fridge. Reheat them in a toaster oven or 350˚F oven for about 5 minutes to make them like fresh from the oven.
If you will not eat 12 scones before they are no longer at their peak, after the 30-minute chill in the freezer, you can place the cut scones in a zip-top bag and freeze until ready to eat. Follow the same baking instructions, but know they may take 2-3 more minutes to bake.
Substitutions
If you would like to make these scones gluten-free, I like this alternative flour best for baking.
While sour cream is the best option for making scones, the best substitution if needed is to use plain yogurt. Not Greek yogurt, but just plain yogurt.
If you'd like to leave the fruit out of this recipe and make plain, or just chocolate chip scones, add ¼ cup of sour cream to the recipe. The recipe is also great perfumed with any citrus zest you like.
I use clear sanding sugar for the topping because I bought a big container of it and always have it around. But you could also use sugar in the raw that has a bit of a brown color to it if you have it around. The large-grain sugar is all that is important.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Shun Cutlery Classic Paring Knife, small, black silver
-
John Boos MPL1812125G Chop-N-Slice Select Maple Edge Grain Cutting Board, 18 Inches x 12 Inches x 1.25 Inches
-
OXO Good Grips 2 Cup Adjustable Measuring Cup
-
Silpat Half Size 11.6 x 16.5 Inch Nonstick Baking Mat for 13 x 18 Inch Pans, Set of 2
-
Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (3 Pack)
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 323Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 56mgSodium: 269mgCarbohydrates: 39gFiber: 1gSugar: 18gProtein: 4g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.

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